Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Add the almond milk and lemon juice to a bowl and set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together.

To the dry ingredients, add the cold butter and use your fingers or a pastry cutter to work the butter into the flour mixture until the butter is as small as peas.

Make a well in the dry ingredients, and gently stir in the almond milk while mixing at the same time. You will get a tacky dough out of this, and if need be, add 1 tablespoon of almond milk at a time until you have a tacky yet moldable dough.

Add a little flour to a clean surface, and move the dough to the floured surface.

Form into a 1-inch disk and cut with a floured biscuit cutter, cookie cutter, or a cup.

Add the biscuits to the prepared baking sheet.

Brush the tops with melted butter, and press the centers in just a little (this will keep the tops flat) giving them a dimple in the center.

Bake for 10-15 minutes or until fluffy and golden brown. Remove from the oven and serve hot.